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國際食品微生物學與衛(wèi)生委員會于1953在羅馬召開的世界微生物大會（國際微生物協會-國際微生物學會聯合會或IIMS）大會上成立。

第一委員會是由以下成員選出的：Maurice Ingram和雷恩布蒂奧克斯（總裁），Betty Hobbs博士（大委員長），David Mossel教授（執(zhí)行秘書）。

最初的“使命宣言”是“在食品微生物學的特定領域中召集專家小組的小組，以達成關于該學科的主要興趣的共識文件”。NGress在羅馬。

ICFMH正式代表了與食品和飲料有關的所有問題的IOM，并且在糧農組織和世界衛(wèi)生組織（例如法典食品）的活動中具有觀察員和/或咨詢地位，與食品和飲料中微生物的檢測和計數相關的ISO工作組。

由于國際微生物家族的新挑戰(zhàn)和變化，ICFMH逐漸成長為一個在食品微生物學領域具有國際活動的組織。特別是，前小型專題討論會和專家會議已發(fā)展成為目前被稱為雙年展（前三年）“食品微”會議，出席了大約600名參加者在世界各地。

ICFMH的主要范圍是通過組織會議（例如食品微）、專題討論會和講習班、國際食品微生物問題機構的支持、出版物（例如國際食品雜志）來促進食品安全和控制食品腐敗。《微生物學》和食品微生物學教育和培訓的開始。ICFMH特別關注發(fā)展中國家的食品安全形勢，對非洲局勢有特殊的使命。

History of the ICFMH

The International Committee on Food Microbiology and Hygiene was founded at the IAMS World Congress on Microbiology in Rome, 1953. The Original Mission Statement was to draw together small groups of leading experts in particular fields of food microbiology and thereby to arrive at a consensus document on subjects of primary interest to the discipline, which was accepted at the plenary session of the mentioned IAMS congress in Rome. Members of the first Executive Committee were: Profs. Ingram and Buttiaux (Presidents), Dr. Betty Hobbs (Councillor-at-large), and Prof. David Mossel (Executive Secretary). As permanent Committee under the Bacteriology and Applied Microbiology of the IUMS, the ICFMH officially represents the IUMS in all issues related to food.

A major development from the initial small-sized Symposia, large international ICFMH Meetings or congresses called FOOD MICRO are now being conducted every two years in different countries. Further information on these meetings and other activities is given under Activities and Events, and on the official “flagship” (The International Journal on Food Microbiology).

Board Members

ICFMH EXECUTIVE BOARD - PRESENT COMPOSITION

President

Prof. Dr. Wilhelm Holzapfel

School of Life Sciences

Handong Global University

South Korea

E-mail: wilhelm**[ta]**dong.edu

and wilhelm**[ta]**dapple.net

Prof. Dr. Wilhelm Holzapfel

Honorary President

Prof. Dr. Mogens Jakobsen

Department of Food Science/Food Microbiology

University of Copenhagen

Denmark

E-mail: moj**[ta]**d.ku.dk

Prof. Dr. Mogens Jakobsen

Vice-Presidents

Prof. Dr. Larry R. Beuchat

Center for Food Safety

University of Georgia

USA

E-mail: lbeuchat**[ta]**.edu

Prof. Dr. Larry R. Beuchat

Secretary

Dr. Sara Bover i Cid

Food Safety Programme

Institute for Food Research and Technology

Spain

E-mail: sara.bovercid**[ta]**a.cat

Dr. Sara Bover i Cid

Treasurer

Dr. Janet E.L. Corry

Department of Clinical Veterinary Science

University of Bristol

UK

E-mail: jelcorry**[ta]**il.com

Dr. Janet E.L. Corry

Co-opted Members

Prof. Dr. Luca Cocolin

Department of Agricultural, Forestry and Food Sciences

University of Turin Italy

E-mail: lucasimone.cocolin**[ta]**to.it

Prof. Dr. Luca Cocolin

Prof. Dr. ir. Frank Devlieghere

Laboratory of Food Microbiology and Food Preservation

Department of Food safety and Food Quality

University of Ghent

Belgium

E-mail: Frank.Devlieghere**[ta]**nt.be

Prof. Dr. ir. Frank Devlieghere

Prof. Dr. Weihuan Fang

Zhejiang University China

E-mail: whfang**[ta]**.edu.cn

Prof. Dr. Weihuan Fang

Prof. Dr. Bernadette Franco

University of São Paulo

Faculty of Pharmaceutical Sciences

Department of Food Science and Nutrition Brazil

E-mail: bfranco**[ta]**.br

Prof. Dr. Bernadette Franco

Prof. Dr. Andreja Rajkovic

Laboratory of Food Microbiology and Food Preservation

Department of Food safety and Food Quality

University of Ghent Belgium

E-mail: Andreja.Rajkovic**[ta]**nt.be

Prof. Dr. Bernadette Franco

Prof. Dr. Peter Raspor

Faculty of Health Sciences

University of Primorska Slovenia

E-mail: peter.raspor**[ta]**st.arnes.si

Prof. Dr. Peter Raspor

Dr. Vasilis Valdramidis

Faculty of Health Sciences.

Department of Food Studies and Environmental Health

University of Malta Malta

E-mail: vasilis.valdramidis**[ta]**edu.mt

Dr. Vasilis Valdramidis

HISTORICAL KEY PERSONS

Tibor Deák

(1935-2013)

Tibor Deák

Professor Emeritus Dr. Tibor Deák microbiologist from Budapest, awarded by honorary doctorate from his Alma Mater, the University of Szeged, by Pro Facultate award from the University of Food Technology and Horticulture, by a Széchenyi Professorial Fellowship, and with the Knight Cross of the Republic of Hungary contributed to the area of food microbiology over 350 peer-reviewed publications, books, and chapters beside teaching in Hungary and abroad. He was an outstanding educator and internationally renowned food microbiologist, particularly as a specialist in yeast taxonomy, identification, and ecology. He earned his Ph.D. on The Microbiology of Lactic Acid Fermentation at Eötvös Loránd University in Budapest in 1963. In 1967, he started at Department of Food Technology at the University of Food Technology and Horticulture in Budapest (currently Corvinus University of Budapest) where he worked 46 years. In 1974, he became the head of the new Department of Microbiology and Biotechnology, later Dean of the School of Food Technology at the University of Food Technology and Horticulture, and finally its chancellor. He established National Collection of Industrial and Agricultural Microorganisms. Within ICFMH, he was Vice President and one of establishers the International Journal of Food Microbiology (IJFM) and very active persons until 2***

International Journal of Food Microbiology, 164 (2-3): 173, 2***

Professor Dr. Niels Skovgaard

(1924-2012)

Doctor in Veterinary Medicine (DVM), throughout his career he has directly served governments in several countries (Denmark and Nordic countries, Israel, Turkey, Iran and Jordan). Numerous organisations, committees and boards in the public and private sector valued highly and made use of his deep insight and broad knowledge. He volunteered in various round table discussions and was a scientific advisor for projects under the European Commission, Council of Europe Public Health Committee, International Dairy Federation (IDF), FAO/WHO, ISO, World Association of Veterinary Food- Hygienists, to mention but some. His commitment was never questioned and he was always well prepared and ready to contribute with his immense knowledge and solid understanding of food microbiology. As Professor in FoodMicrobiology and Hygiene for more than 30 years he was a highly dedicated and inspiring teacher in food microbiology for veterinary and food science students. Niels acquired and maintained during his entire professional career, an immense knowledge of microbial food safety. His enthusiasm did not weaken in any way during his long life “post retirement”. A particular and valuable activity for Niels was his involvement in the ICFMH since the early days following its inauguration in 1953. Niels served as ICFMH Secretary General from 1968 to 1989, as President from 1989 to 1996 and as Honorary President since 1996. He was co-founder of the International Journal of Food Microbiology (IJFM), launched in 1984 during his term as Secretary General. We will remember Niels as a reliable, faithful, trustworthy and loyal colleague and friend, inclined towards long lasting personal relationships. He was helpful in every sense, predictable in his social life and personal interactions, knowledgeable not only professionally. With his dry sense of humour he continued to see the funny sides of life. He will also be remembered for his rare ability to brilliantly summarise key issues and bring them down to an essential “minimum,” thus, “using a few words with a strong impact.” These examples of a dear friend, colleague and highly esteemed scientist will remain in our memories, and will serve to inspire us and the upcoming younger generation of food microbiologists

International Journal of Food Microbiology, 157(3): 398-399, 2***

Prof. David A.A. Mossel

(1918-2004)

Prof. David A.A. Mossel

Prof. David Mossel was a founder member in 1953 of the International Committee for Food Microbiology and Hygiene (ICFMH). He devoted his life to improving the safety and keeping quality of food worldwide. His exceptional linguistic ability (he spoke English, French, German, Spanish and Italian, as well as his native Dutch), charm and skill as a teacher were huge assets in this task. In addition to his teaching, he published over 300 research papers and about 10 food microbiology textbooks. His overall theme can be summarised as “prevention of foodborne microbial diseases, and development of methods for validation and verification of the efficacy of inversion technologies”. The ICFMH was an organisation of particular importance to David, who was president for many years, until 1994, and then Honorary Vice President until his death. It was on his initiative that the International Journal of Food Microbiology was launched in 1984, and it has since become a highly successful and truly international journal. ICFMH sponsors international food microbiology symposia biennially. The latest, Food Micro 2004, was held in Slovenia last September, and David was due to attend. Fortunately, David did contribute in his unforgettable and unique style to a very important and successful ICFMH Workshop: Food Safety in Africa in December 2003 in Stellebosch, South Africa, attended by food microbiologist from 22 African countries. Besides ICFMH, David was also involved in the founding of the International Commissions for Microbiological Specifications for Foods (ICMSF) in 1962 and a member until he resigned in 1975. David's imposing presence (he was well over 6 ft tall) will be much missed, not only by his wife, Helen, his five children and eight grandchildren, but also by the whole international food microbiology community. There is no doubt that he will long be remembered with affection, and that his message and work will live on after h***

International Journal of Food Microbiology, 105(2): 275-277, ***

contact**[ta]**mh.org